light matcha tea and raspberry cake

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light matcha tea and raspberry cake

light matcha tea and raspberry cake


light matcha tea and raspberry cake
light matcha tea and raspberry cake

Ingredients light matcha tea and raspberry cake
Number of persons
-
8
+

3 eggs

6 cl of light liquid cream (3 to 5% fat)

1 tablespoon Matcha green tea

100 g powdered cane sugar

165 g flour

1 teaspoon of baking yeast

90 melted low-fat semi-salted butter (41% fat)

125 g fresh or frozen raspberries




Preparation light matcha tea and raspberry cake
Total Time: 1 h
Preparation time: 20 min
Cooking time: 40 min
Mix the green tea with the cream and let it rest.
Preheat your oven to 165°C (thermostat 5-6).
In a bowl, mix the eggs and sugar, then add the cream and tea mixture.
Then add the flour, baking powder and melted butter.
Pour the mixture in 2 parts into a buttered cake tin: first half, the raspberries and second half.
Bake for 40 minutes.
To check the baking, stick the tip of a knife into the cake, it should come out dry.
Enjoy.

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